Traditional Balsamic Vinegar of Reggio Emilia PDO - Lobster/smoked

L’Aceto Balsamico Tradizionale di reggio Emilia DOP Bollino aragosta.
Invecchiamento minimo 12 anni.Gusto :deciso, ancora acetoso con una buona acidità,ma già morbido e aromatico.
Profumo tenue e delicato con uno spunto di acidità.
Traditional Balsamic Vinegar of Reggio Emilia P.D.O. is extracted from the casks after a minimum ageing period of 12 years and, after being judged by master tasters, is classified into the three different labels: lobster, silver and gold. The classification is made according to very strict criteria set by the production regulations and according to visual, olfactory and taste characteristics.
In few cases as with Traditional Balsamic Vinegar, its history 'is the product'.
Indeed, this fruit of man's ingenuity and passion has honoured and characterised the most fortunate and knowledgeable tables for many centuries. Its ancient origins, largely unknown, surround the 'world's most special vinegar' with mystery, the first idea and the techniques for making it, the modus operandi handed down through generations from father to son, which today we would call know-how.
It is more than vinegar: it is a condiment.
And it is more than balsamic: it is traditional.
It is the Traditional Balsamic Vinegar of Reggio Emilia.
Already in the words of its name lies the secret of its uniqueness:
"Balsamic' because in ancient times it was the medicine of kings and emperors. Today it is the condiment of excellence.
'Traditional' because it descends from a centuries-old history;
"of Reggio Emilia' because it was born in one of the Italian territories with the highest vocation for taste.